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Collard Greens in Crock Pot

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Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Collard Greens (Crock Pot)
You are going to need these things-
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds collard greens, washed, cut and stems removed
1 small onion, chopped
2-3 cloves garlic, minced
Salt to taste
1 tablespoon distilled white vinegar

What you need to do-
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, onion, garlic, salt, and vinegar in crock pot. Pour the broth and meat over the greens. Cover and cook on high until greens are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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Brussel Sprouts with Bacon and Honey Mustard

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What you will need-
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste

Do it like this-
In a large skillet cook your bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.

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The Sisters Brined Turkey

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The Sweet and Savory Sisters were introduced to brining meats several years ago. Like many people we have had our share of dried out turkey. If you have had your share, then you need to try brining. This takes 8-16 hours without cooking time so you need to plan ahead. We were skeptical about using so much salt. We spoke to two of our friends that are chefs and they assured us that it would not be too salty and we would be very pleased with the results. We have been brining ever since. It is unbelievable how moist and delicious it makes the turkey. It is well worth the time that you put into it.

Brine for Turkey
Get you–
2 gallons water or vegetable stock
2 cups kosher salt
2 cups sugar
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
2 bay leaves
14-16 lb. turkey
1 gallon ice

Brine baby brine-
Get your stock pot out and add your stock, salt, sugar, peppercorns, allspice berries and bay leaves in a large stockpot. Heat over medium high heat, stirring to dissolve sugar and salt. Allow the broth to cool, add ice. Don’t you dare put that turkey in the hot brine. Once the brine has cooled pour it in a 5 gallon bucket or a stainless steel pot. Place the turkey in the brine breast side down; making sure that the turkey is completely submerged. Cover and refrigerate for 8–16 hours. Go on and make up your compound butter so all of those herbs can get to know one another. Time is up so go on and remove bird and rinse inside and out, discard the brine. Dry your turkey off using some paper towels.

This is what you need for your compound butter-
1 cup unsalted butter, room temperature
1/3 cup finely chopped green onion tops
2 tablespoons chopped fresh thyme
2 tablespoons fresh rosemary
2 tablespoons chopped fresh basil
1 ½ teaspoons salt
1¼ teaspoons coarsely ground black pepper

Let’s do this thing-
Whisk all ingredients in medium bowl. Cover and chill. Bring to room temperature before using.

Turkey time-
Using a long, thin flexible rubber spatula or your hand, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone. The skin is pretty tough and won’t tear if you do it carefully. Do this on both sides of the breastbone but leave the skin attached along the center of breastbone itself. Stuff the compound butter under the skin on both sides. Massage the turkey with the butter on the skin of the turkey, legs and wings. Place the bird in a roasting pan, breast side up. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Reduce heat to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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Cornbread Dressing with Sausage

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This recipe is V I C T O R Y. This is what our Mama would say when something was real good and she would do a cheer. We just have to say that we think Thanksgiving should be every week. We can’t understand why cornbread dressing is limited to Thanksgiving. This is got to be one of our all time favorite foods. Being the heathenetts that we were we would eat it before Mama could get it in the oven. We would stand around the pot like vultures waiting to get a taste.

Cornbread Dressing
with Sausage

What you are going to need-
Cornbread, crumbled (recipe follows)
1 lb bulk breakfast sausage
2 sticks butter
3 chicken bouillons
4-5 stalks celery, chopped
1 large onion, chopped
8 green onions, white and green chopped
2 cloves garlic, chopped very fine
3 tablespoons parsley, chopped
3-4cups chicken stock
Salt and pepper to taste
4 eggs, beaten

This is what you need to do-
Make up your cornbread. While that’s in the oven brown your sausage. Remove sausage from the pan leaving some of the drippings. There is a lot of flavor left in that skillet and we sure don’t want to waste it. Add your butter to the skillet and let it melt. Next, add your chicken bouillon, celery and onion and cook until translucent, approximately 5 to 10 minutes. Next add green onions, garlic and parsley. Stir around for a few minutes. Pour the vegetable mixture and browned sausage over the crumbled cornbread. Add your stock, stir it up real good and then give it a little ole taste. If it needs some salt and pepper, add it. Lightly beat eggs and add a little of the cornbread mixture. Then add it back to the cornbread mixture and stir it up real good. Pour mixture into a greased 13x9x2 casserole dish and bake until dressing is cooked through, about 45 – 60 minutes.

Cornbread
What you will need-
2 cup self-rising cornmeal
1 cup self rising flour
1½ cups buttermilk
4 eggs
¼ cup vegetable oil
1 stick butter

How to make-
Get your oven heated 350 degrees F. Combine all your dry ingredients in a bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well. Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool.

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Holiday Menu

The holiday season is right around the corner and we are taking orders. Let us help you with all of your holiday cooking.

The Sweet and Savory Sisters and Wagner’s BBQ

Holiday Menu

thesweetandsavorysisters.com

Amy Dupuy Martin 229-854-1160
Suzette Dupuy Wagner 229-347-1202 or 229-436-7177

Appetizers
BLT Dip- $9.25 lb.
Chicken Salad- $10.00 lb.
Cheese Ball- $10.00
Pimento Cheese- $9.99 lb

Delectable Sides
4 cups $13.00 8 cups $21.00
12 cups $31.00
Green Beans with New Potatoes
Mashed Potatoes
Squash and Onions
Roasted Root Vegetables
Succotash
Honey Glazed Carrots

4 cups $15.00 8 cups $23.00
12 cups $33.00
Corn Bread Dressing w/ Gravy or without Gravy
Squash Casserole
Twice Baked Potato Casserole
Green Bean Casserole
Corn Casserole
Rice Casserole
Dirty Rice
Savory Cream Corn
Sweet Potato Casserole
Mac and Cheese
Plantation Grits
Pineapple Casserole
Creamed Spinach with Parsnips
Broccoli Casserole
Broccoli Salad
Congealed Salad
Cranberry Chutney
Breakfast
Breakfast Casserole- Small-13.25 Large- $25.00
Quiche- $14.00 (prices vary depending on type)
Baked Grits $13.00/$23.00/$34.00

Mouth-Watering Desserts
Pies $18.00
Pumpkin Pie
Sweet Potato Pie
Apple Crisp
Pecan Pie

Cakes
$25.00 Cake ½ Cakes $13.00
Plain Jane Pound Cake

$30.00/Cake ½ Cake $15.00
Chocolate Pound Cake
Orange Pound Cake
Pumpkin Cheese Cake
Pumpkin Trifle
Croissant Bread Pudding

Breads
$15.00
Banana Nut Bread
Pumpkin Bread
Zucchini Bread

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Roasted Squash and Eggplant

Roasted Squash and Eggplant

Ingredients:

4–6 yellow squash, cubed
1 large eggplant, cubed
1 large onion, chopped
Salt and Pepper to taste
1 teaspoon garlic powder
2 tablespoons basil
¼ cup olive oil

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. Toss vegetables with seasoning and olive oil. Bake for 25 -30 minutes, or until vegetables reach desired tenderness.

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The Sister’s Brined Turkey

The Sweet and Savory Sisters were introduced to brining meats a couple of years ago. We were skeptical about using so much salt. We spoke to two of our friends that are chefs and they assured us that it would not be too salty and we would be very pleased with the results. We brined our Thanksgiving turkey and it was unbelievable how moist and delicious it made the turkey. It is well worth the time that you put into it.

Brine for Turkey
Ingredients:

2 gallons water or vegetable stock
2 cups kosher salt
2 cups sugar
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
2 bay leaves
14-16 lb. turkey

Directions:
Combine stock, salt, sugar, peppercorns, allspice berries and bay leaves in a large stockpot. Heat over medium high heat, stirring to dissolve sugar and salt. Allow the broth to cool, add ice. Combine the brine and turkey in a 5 gallon bucket or a stainless steel pot. Place the turkey in the brine breast side down; making sure that the turkey is completely submerged. Cover and refrigerate for 8–16 hours. Remove bird and rinse inside and out, discard the brine. Pat turkey dry with paper towels.

Compound Butter
Ingredients:

1 cup unsalted butter, room temperature
1/3 cup finely chopped green onion tops
2 tablespoons chopped fresh thyme
2 tablespoons fresh rosemary
2 tablespoons basil
1 ½ teaspoons salt
1¼ teaspoons coarsely ground black pepper

Directions:
Whisk all ingredients in medium bowl. Cover and chill. Bring to room temperature before using. Using a long, thin flexible rubber spatula or your hand, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone. The skin is pretty tough and won’t tear if you do it carefully. Do this on both sides of the breastbone but leave the skin attached along the center of breastbone itself. Stuff the compound butter under the skin on both sides. Rub the butter on the skin of the turkey, legs and wings. Place the bird in a roasting pan, breast side up. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Reduce heat to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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Cranberry Chutney (Crock Pot)

Cranberry Chutney (Crock Pot)

You will need:

½ cup orange juice
½ cup water
3/4 cup white sugar
¾ cup light brown sugar
2 (12 ounce) package fresh cranberries
1 cup apples – peeled, cored and diced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon of orange zest
½ cup raisins
½ cup sweetened dried cranberries

How to do it:
Stir together first nine ingredients into a lightly greased crock pot. Cover and cook on high for approximately 3 hours, or until cranberries start to pop. Uncover and cook for 30 minutes, stir in orange zest, raisins and dried cranberries. Cool completely (about an hour), stirring often. Mixture will thicken after it cools completely. Cover and chill for 8 hours.

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Pumpkin Bread

I love the smells of fall. My kitchen is smelling so yummy. I have a pot of coffee on, fall candles burning and pumpkin bread in the oven. I fell in love with pumpkin bread last year. I had never been a huge fan of pumpkin but ordered a slice at Starbucks and fell deeply in love. I got tired of paying all that money for one slice of bread so I decided to make it myself. I know Andy got so tired of eating pumpkin bread. I made pumpkin loaves, loaves with nuts, loaves with chocolate chips, pumpkin muffin, ooey gooey pumpkin cake and pumpkin rolls. This year I am hooked on making desserts with pumpkin again. Sister and I made a pumpkin trifle that was out of this world (it is on our holiday menu for fall, you should order it). We also made a triple delight (millionaire pie) with pumpkin pudding. It was great too.

What are some of your favorite desserts with pumpkin?

I hope you will enjoy this recipe!

Pumpkin Bread

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

16 ounces canned pumpkin

3 1/2 cups flour

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 ½ teaspoon cinnamon

2/3 cup water

Directions

Preheat oven to 350 degrees

Spray and flour (2) 9 by 5 loaf pans

Stir together sugar and oil

Stir in eggs and pumpkin

Combine dry ingredients in separate bowl

Blend dry ingredients into wet mixture, add water

Divide batter between two loaf pans

Bake for 30 to 40 minutes or until done

Let stand for 10 minutes

Remove from pans and cool

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